String Beans Dahl Stew
A wholesome, tasty dish that can be used with bread, rice, wheat tortillas, naan etc. String Beans is a versatile vegetable that blends well with any cuisine of the world.
String Beans Dahl Stew
Print recipe| Serves | 2 - 4 |
| Prep time | 10 minutes |
| Cook time | 20 minutes |
| Total time | 30 minutes |
| Dietary | Diabetic, Gluten Free, Vegan, Vegetarian |
| Meal type | Side Dish |
| Misc | Serve Hot |
| Region | Indian |
A wholesome dish that can be used with bread, rice, wheat tortillas, naan etc. String Beans is a versatile vegetable that blends well with any cuisine of the world.
Ingredients
- 1 cup Mung Dahl
- 4 cups String Beans (cut into 1/4 inch pieces)
- 1/2 teaspoon Black Pepper
- 1 teaspoon Turmeric
- 1 teaspoon Salt
- 1 teaspoon Sambar Powder
- 1 teaspoon Mustard Seeds
- 1 teaspoon Urad Dahl
- 1 teaspoon Turmeric
- 4-6 cups Water
- 4 tablespoons Olive Oil
- 1/4 cup Coriander Leaves (finely chopped)
Optional
- 1 teaspoon Asafoetida (Hing)
- 1/8 teaspoon Cayenne Pepper
- 8-10 leaves Curry Leaves
Note
Serving Suggestions:
1) You can serve this side dish with toasted bread slices, or fresh-cooked Basmati Rice, or Naan, Roti Chapathis etc.
Note:
1) You can increase salt, sambar powder or cayenne pepper, if you like.
Directions
| Step 1 | |
| Cook Mung Dahl. See recipe on this site at https://versatilefoodie.com/indian/cooking-mung-dahl-a-type-of-lentils-from-india/ | |
| Step 2 | |
| Cut the String Beans into 1/4 inch pieces. | |
| Step 3 | |
| Add olive oil to a medium sized sauce pan on medium heat. When oil heats up, add the mustard seeds and urad dahl. Keep stirring. | |
| Step 4 | |
| When urad dahl is golden brown and the mustard seeds start crackling frequently, lower the heat. Add the cut beans, salt, turmeric, hing, curry leaves, sambar powder and/or cayenne. Mix well. | |
| Step 5 | |
| Add 4 cups of water or enough to immerse the vegetables. Water should be about half an inch or an inch above the ingredients in the pan. | |
| Step 6 | |
| Cover the pan, with a little outlet for the steam. Cook for 5 minutes in low to medium heat or until the beans are cooked but firm. Check every 2 minutes. Add the coriander leaves and mix well. | |
| Step 7 | |
| Mash the cooked mung dahl lightly, just enough for the dahl to cling together. | |
| Step 8 | |
| Add the mashed mung dahl to the veggie mixture in the pan. Mix well. | |
| Step 9 | |
| Serve hot. | |
